The Freshest Coffee Ice Cream Recipe

How to make it

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• Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes.
• Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.
• Turn off heat.
• Very slowly pour in 1 cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk.
• Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating.
• Heat mixture under medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in.
• Turn off heat.
• Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid.
• Chill overnight or until completely cool.
• Pour mixture into ice cream maker and follow machine’s directions for how long it should churn.
• If using chocolate chunks, pour into the mixture during the last minute of churning.
• Recommended: freeze for 2 hours before serving.
• Store in an airtight container in the freezer.
• When ready to eat, serve with a Sugar Cookie! :)